Roast chicken with pan jus

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Heat the oven to 180°C fan / 200°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Pat whole chicken dry and rub with chicken butter, salt and pepper. Arrange onion, carrot, garlic and thyme in a roasting tin and set chicken on top.

Check the oven setting and carefully put the prepared dish into the hot oven.

Roast for about 75–95 minutes. Check the thickest breast and thigh reach 75°C for 30 seconds without touching bone; extend as needed.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Transfer the cooked chicken to a warm clean platter and loosely cover.

Rest loosely covered for 15 minutes, saving clean resting juices.

Pour off excess fat. Put the hob-safe tin over heat, add wine and scrape up the browned juices; bubble until reduced.

Add stock and simmer for 8–10 minutes.

Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

Continue at a gentle simmer until the stated readiness cue is reached.

Strain into a saucepan, pressing lightly on the vegetables.

Add clean resting juices and sherry vinegar; reduce lightly and season.

Carve into balanced portions and serve with the hot pan jus.